- 1 ½ cup (150g) rolled oats*
- 1 cup (115g) pecans
- ¼ cup (35g) pumpkin seeds
- ½ tbsp pumpkin spice
- pinch salt
- 1/3 cup (75g) pumpkin puree
- 1/3 cup (80g) maple syrup
- 3 tbsp (41g) coconut oil, melted
Preheat the oven to 320°F (160°C) and line the baking tray with parchment paper.
To a mixing bowl, add rolled oats, pecans, pumpkin seeds, pumpkin spice, and a pinch of salt. Mix to combine. Then add in pumpkin puree, maple syrup, and melted coconut oil. Mix well until oats are completely coated in pumpkin puree and maple syrup.
Spread the mixture evenly onto the baking tray and bake until golden brown (usually about 35 minutes, but all ovens vary). While baking, stir it from time to time to help it brown evenly. Be careful not to burn it.
Once the granola is golden brown, remove it from the oven and let cool completely (it should crisp up).
Enjoy with plant-based milk, yogurt, or on top of oatmeal!
* Gluten-free option: For GF granola, use certificate gluten-free rolled oats.
Store the granola in an airtight container at room temperature for up to 1 month.
Please read my blog post above for tips and helpful information.
Serving: 27g (1/4 cup) | Calories: 119kcal